Holiday Petite Cheesecakes
|Cream cheese||16 Ounce, softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Grand marnier/Other orange flavored liqueur||1 1⁄2 Teaspoon|
|Semisweet chocolate morsels||1⁄4 Cup (4 tbs)|
|Commercial sour cream||16 Ounce|
|Vanilla extract||1⁄2 Teaspoon|
|Mandarin orange slices||1 Cup (16 tbs)|
|Maraschino cherries||1 Cup (16 tbs) (Green And Red)|
|Semisweet chocolate morsels||1 Cup (16 tbs) (Mini)|
|Milk chocolate kisses||1 Cup (16 tbs)|
Beat cream cheese in a mixing bowl until light and fluffy.
Gradually add 3/4 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice and 1 teaspoon vanilla.
Divide mixture into 3 portions.
Add Grand Marnier to first portion, mixing well.
Add 1/4 cup chocolate mini-morsels to second portion, mixing well.
Keep third portion plain.
Place a vanilla wafer in each paper-lined muffin cup, spoon cream cheese mixture over wafers, filling cups three-fourths full. (Keep flavors separate.)
Bake at 375Â° for 20 minutes.
Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon vanilla, mix well.
Place a heaping tablespoon of sour cream mixture over cheesecakes as soon as they are removed from oven.
Spread mixture to edges.
Bake at 375Â° for an additional 5 to 7 minutes or until topping is set.
Leave in muffin pans, and refrigerate overnight.
Garnish with orange slices, cherries, and chocolate mini-morsels and kisses, if desired.